• Preheat the oven to 375 degrees.
• Heat the oil and butter in a large dutch oven over medium heat until shimmering, but not smoking.
  1 Tablespoon Olive Oil, 1 Tablespoon Butter
• add the onion and cook stirring occasionally for about 2min.
  1 Medium Onion
• Add the garlic and cook until fragrant, about 2 min.
  8 Cloves Garlic
• Increase the heat to med-high and add the meat, salt and pepper; cook, breaking the meat into small pieces with a wooden spoon.
  2/3 Pound Ground Beef, 1/3 Pound Italian Sausage, 2 teaspoons Salt, 2 teaspoons Fresh Ground Black Pepper
• cook until the meat has lost its raw color, but has not browned, about 4 min.
• Add the cream and simmer, stirring occasionally until the liquid evaporates and only the fat remains, about 4 min.
  1/4 Cup Heavy Cream
• Add the herbs, pureed, diced tomatoes, and tomato paste, and bring to a simmer; reduce to low and simmer slowly until the flavors blend, about 3 min.
  1/4 teaspoon Red Pepper Flakes, 1 Tablespoon Basil, 2 teaspoons Parsley, 2 Cans Pureed Tomatoes, 2 Cans Diced Tomatoes, 1 Tablespoon Tomato Paste
• set aside. (the sauce can be cooled and stored for 2 days and then reheated and assembled.)

for the layers

• In a small bowl, mix the ricotta, 1 cup of the parmesan, basil, egg, salt and pepper in a medium bowl with a fork until well combined.
  15 Ounces Part Skim Ricotta, 2 1/2 Ounces Parmesan Cheese, 1/2 Cup Fresh Basil, 1 Large Egg, 1/2 teaspoon Salt, 1/2 teaspoon Fresh Ground Black Pepper
• set aside.
• Cover the bottom of a 9x13 with 1/2 cup of the meat sauce (avoiding large chunks of meat) place 3-5 noodles on the bottom of the dish, depending on the noodle size.
  1 Package No Boil Lasagna Noodles
• Spread 3 tablespoons of the ricotta mixture down the center of each noodle, pressing down with the back of a spoon.
• cover with 1 cup of mozzarella cheese and 1/3 cup of the cheddar.
  5 Cups Whole-Milk Mozzarella Cheese, 3 Cups Sweet Cheddar Cheese
• Spoon 1 1/2 cup of the meat sauce evenly over the cheese.
• repeat the layers ending with the cup of mozzarella, 1/4 cup parmesan and the extra sweet cheddar if there is any.
• Spray some foil with nonstick spray and place over lasagna.
• bake 15 min then remove the foil and continue to bake until the cheese is bubbly and spotty brown, about 25 min.
• cool 10 min and serve!